This is a wonderful bread to serve during the fall holidays. The coconut makes it moist.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5 inch loaf pans.

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  • Mix together sugars, oil, and eggs. Mix in pumpkin. Add flour, salt, soda, and spices, and then water. Stir together until just moistened. Stir in coconut and nuts. Pour batter into prepared pans.

  • Bake for 60 minutes, or until tester inserted in the center comes out clean.

Nutrition Facts

296 calories; 3.6 g protein; 43.3 g carbohydrates; 31 mg cholesterol; 365.1 mg sodium. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2006
Very nice! I used applesauce in place of the vegetable oil and cut down the number of egg yolks to one without compromising flavor texture consistency etc. Very flavorful bread which presents beautifully! Read More
(78)

Most helpful critical review

Rating: 3 stars
11/03/2008
This was a big hit at my work but I wasn't the most fond of it. It was a little to spicy for me and I usually will eat anything that has pumpkin in it so a I am used to those flavors. I'm not sure why I wasn't thrilled with it. I did cook it in a shallow cake like pan and cut it into squares so people could eat it by the bite instead of the slice. Read More
(11)
80 Ratings
  • 5 star values: 64
  • 4 star values: 11
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/01/2006
Very nice! I used applesauce in place of the vegetable oil and cut down the number of egg yolks to one without compromising flavor texture consistency etc. Very flavorful bread which presents beautifully! Read More
(78)
Rating: 5 stars
12/01/2006
Very nice! I used applesauce in place of the vegetable oil and cut down the number of egg yolks to one without compromising flavor texture consistency etc. Very flavorful bread which presents beautifully! Read More
(78)
Rating: 5 stars
10/02/2008
Fabulous recipe!!! Smells absolutely heavenly while baking. I substituted apple sauce for the oil and only used 2 eggs. I made half the batch in a mini-muffin tin and the other half in a loaf pan. Excellent! I will definitely make this again!! Read More
(57)
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Rating: 5 stars
10/07/2003
I made so many loaves of this bread. I brought it into work and after 30 minutes it was completly gone! The coconut makes it so moist without giving it a real coconut taste. I highly recommend this wonderful bread. Read More
(56)
Rating: 4 stars
09/13/2003
dark and somewhat dense with a very good texture. The light coconut flavor sets it apart from all the hundreds of plain-ole pumpkin breads out there. Read More
(35)
Rating: 4 stars
01/19/2010
This would have deserved 5 stars in my book if I hadn't altered it as much as I did. This recipe seems to fall in line with sugar and oil as most other quickbreads but I personally feel those standards are too sweet and too oily. I cut the sugar in half and used 1.5 cups of yogurt in place of some of the oil and added just 4 tablespoons of oil. Also I used 2 cups of whole wheat flour and 1.5 cups of AP flour. Let me tell you, I make QB's all the time and these were light and fluffy, almost like a cake and they were delicious. I love cooking with pumpkin and always looking for new recipes. In case someone follows my lead, I didn't add water till the very end to thin out the batter and it only ended up being 1/3 of a cup. Read More
(34)
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Rating: 5 stars
05/19/2006
Made this twice second time a double batch. Nothing but GOOD to say about this recipe. I leave out the clove and add a little extra of the other spices. Took out enough batter before adding the coconut to make one loaf and it was great too. I don't even LIKE pumpkin but I like this. Read More
(21)
Rating: 5 stars
10/27/2008
Delicious! The only change I made was using 1/2 C oil and 1/2 C applesauce. Thanks for this recipe. Read More
(18)
Rating: 4 stars
03/09/2011
I made exactly as written and I think it turned out very good. I did have to bake it about 10 minutes longer than indicated Read More
(18)
Rating: 4 stars
08/29/2007
I didn't get a whole lot of coconut flavor from this - my own fault my cocnut was a tad OLD & as a result dried out & not so potent. It was still very good was a hit for the brunch to which I brought it. I am going to have to try it again with new coconut. PS used fresh pumpkin that I puree myself each fall. Wonderful. Read More
(17)
Rating: 3 stars
11/03/2008
This was a big hit at my work but I wasn't the most fond of it. It was a little to spicy for me and I usually will eat anything that has pumpkin in it so a I am used to those flavors. I'm not sure why I wasn't thrilled with it. I did cook it in a shallow cake like pan and cut it into squares so people could eat it by the bite instead of the slice. Read More
(11)